Eat and Drink

Gourmet was for the young and scrappy, too Gourmet was for the young and scrappy, too

Media coverage has tarred Ruth Reichl's magazine as elite and stuffy. But it was so much richer than that
By Alex Van Buren Oct 7, 2009

  • The jiggle is back

    Jell-O is cheap, versatile and ridiculously fun. Could there be a more perfect food for a battered economy?
    By Sarah Karnasiewicz August 20, 2009

  • Is Nora Ephron the foodiest filmmaker?

    The director of "Julie & Julia" opens up about her great passion, on-screen and off: Food
    By Rebecca Traister August 5, 2009

  • How cooking makes you a man

    Anthropologist Richard Wrangham has a provocative theory on human evolution. It starts with food and an open flame
    By Sarah Karnasiewicz July 29, 2009

  • Can it!

    I leapt on the new craze for pickling and preserving. Is it a money saver in a busted economy -- or a luxury craft?
    By Sarah Karnasiewicz July 8, 2009

  • It's cheap -- but can you swallow it?

    In this slumped economy, fast food restaurants are beckoning with their impossibly thrifty value menus. I tried them so you don't have to.
    By Sarah Hepola May 12, 2009

  • Big Think: Lidia Bastianich on what makes a great chef

    "Tutti a tavola a mangiare!" The Italian-American chef on the cultural history of food and how sharing pasta could lead to a more peaceful world.
    May 4, 2009

  • Don't have a cow!

    Famous animal lover Jeffrey Moussaieff Masson, the author of "The Face on Your Plate," talks about why you should consider giving up the burgers -- and the fromage.
    By Katharine Mieszkowski April 18, 2009

  • Relax, it's just foie gras

    Animal activists have denounced the delicacy as torture. But as a new book explains, the truth is not as simple -- or as sensational -- as they'd like you to believe.
    By Alex Koppelman March 19, 2009

  • Finale wrap-up: "Top Chef"

    Cheftastrophe! The fifth season boils down to overcooked soufflés, under-salted fish and lots of big, salty tears.
    By Heather Havrilesky February 26, 2009

  • The cheese-and-pepperoni stimulus

    The pizza restaurant is the last bastion of American small business. Eat a slice today to jump-start our economy. It's your civic duty!
    By Anastacia Marx de Salcedo February 24, 2009

  • I Like to Watch

    Will Obama give America an extreme makeover? Will the Europeans rule "Top Chef"? Plus: Gordon Ramsay breaks the swearing sound barrier!
    By Heather Havrilesky February 8, 2009

  • How to live what Michael Pollan preaches

    Mark Bittman's revolutionary "Food Matters" is both a cookbook and a manifesto that shows us how to eat better -- and save the planet.
    By Laura Miller January 5, 2009

  • Pie (in the name of love)

    It's time someone stood up for the ugly stepchild of desserts. It's time someone stood up for pie.
    By Vincent Rossmeier December 20, 2008

  • Luxury gifts for the foodie

    Give Spanish ham, drink California wine, and be merry!
    By Alex Koppelman, Rebecca Traister November 28, 2008

  • Why you should eat fat

    From its surprising health benefits to its unrivaled deliciousness, "the greasy killer" is anything but, says author Jennifer McLagan.
    By Monica Bhide September 25, 2008

  • The dark history of burned flesh

    Drop those spareribs, imperialist pig-eaters! A new book argues that the great American barbecue smolders on the coals of genocidal racism.
    By Andrew Leonard August 30, 2008

  • Get me girl-drink drunk!

    Top mixologists update the classic summer concoction for a sophisticated craft cocktail age.
    By Sarah Hepola August 23, 2008

  • The United States of cheap beer

    From Stroh's to Shiner Bock, from Hamm's to Hudepohl, Salon brings you an incomplete, biased guide to this great piss-beer nation.
    By Salon staff August 11, 2008

  • And the next great American beer will be...?

    Pabst may be worshiped by hipsters, but can it replace Budweiser as the best classic domestic brew? The answer may surprise you.
    By Edward McClelland August 11, 2008

  • Power to the flower

    Down with urban blight! Cultivating public land, as the author of "On Guerrilla Gardening" explains, is nothing short of a revolutionary act.
    By Lenora Todaro July 30, 2008

  • The rise and fall of an American beer

    Before it was bought by Belgium's InBev, Budweiser trampled local breweries across this land. Who's crying in their (piss) beer now?
    By Edward McClelland July 17, 2008

  • A wonderful, magical animal

    Tom Colicchio, David Chang and others on the virtues of the hog, the importance of ethical farming and why true pork lovers are not ignorant pigs about their meat.
    By Sarah Hepola July 11, 2008

  • Bacon is dead! Long live bacon!

    It's trendy now, but will hype and gimmickry (bacon cocktails, anyone?) spoil the great salty meat?
    By Peter Meehan July 10, 2008

  • Belly of the beast

    So why do I cure my own bacon? Because it's fun, it's easy, and loving food is different than loving the food that you make.
    By Rebecca Traister July 8, 2008
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